Crack Pie

Crack pie? Yes! Crack pie! With a name like that, how can it not be good?  And don’t worry…there isn’t actually any crack or illegal drugs involved in its creation…

For my second foray into the Momofuku Milk Bar cookbook, I decided to try their signature pie.  I had to see what all the fuss was about!  This pie was created by Christina Tosi, last minute, on a whim as she was trying to make dessert for “Staff Meal” at WD50.  What she thought was sure to be a flop, was ravished by all her fellow chefs that night and became an instant favorite.  (This is in stark contrast to our “9 o’clock meal” that we are served at the hospital- free hospital cafeteria leftovers that always seem to include instant mashed potatoes and some sort of mystery meat.)

One of the great things about this pie is that most of its components can be made ahead of time (which is great for busy surgery residents!).  The other great thing about this recipe: it makes 2 pies!  Because what is better than 1 crack pie? 2 crack pies obviously!  This pie does require some “specialty” items such as corn powder (ground freeze dried corn) and milk powder (sold in regular grocery stores- look for it in the baby formula isle), but they are worth it.

I will confess that I was a little worried about my pie during the baking process.  Actually, I was a lot worried!  The directions say to bake for 5 minutes after lowering the oven temperature to 325 and if still too “jiggly”, to bake for an additional 5 minutes.  After these additional 5 minutes…and another 5 minutes…and another 3 minutes I felt my pie was still too “jiggly” but was getting quite brown on top so I took it out of the oven.  It actually firmed up quite nicely once it started to cool which then caused me to worry that I had left it in too long and overbaked it, the cardinal sin of baking!  So I crossed my fingers as I brought it in to work the next day for a colleague’s birthday.  But fear not!  The pie had the perfect combination of a rich, gooey, salty-sweet butterscotch-like filling paired with a crunchy, oat cookie crust…and, man, was it addicting!  I snuck up to the surgical floor in between all of my cases to steal a piece.  By the end of the day, the pie was long gone and my belly was a little too full on cracktastic, sugary goodness.  Luckily, I have another pie waiting for me in the freezer :).

Click below for the recipe.

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